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Ultimate Super Moist Pumpkin Bread with Maple Glaze

Close-up of a slice of moist pumpkin bread topped with a thick white vanilla glaze.
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This recipe delivers the best moist pumpkin bread, packed with fall spices. It is easy to make and stays tender for days. Top it with a simple maple glaze for an extra treat.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 (15 ounce) can pure pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • For the Maple Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set this dry mixture aside.
  3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk these wet ingredients until they are fully combined.
  4. Gradually add the dry ingredient mixture to the wet ingredients. Mix only until the flour streaks disappear. Do not overmix the batter.
  5. Pour the batter into your prepared loaf pan.
  6. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
  8. While the bread cools, prepare the glaze: In a small bowl, whisk together the powdered sugar and maple syrup. Add milk one tablespoon at a time until you reach a smooth, pourable consistency.
  9. Once the bread is completely cool, drizzle the maple glaze over the top. Allow the glaze to set before slicing and serving your moist pumpkin bread.

Notes

  • For an even more tender crumb, you can substitute the vegetable oil with an equal amount of unsweetened applesauce, though the texture will be slightly different.
  • Make this ahead of time; this oil-based recipe keeps your pumpkin loaf moist for up to four days when stored tightly wrapped at room temperature.
  • If you prefer a streusel topping, combine 1/2 cup flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 3 tablespoons cold, cubed butter. Mix until crumbly and sprinkle over the batter before baking.

Nutrition

Find it online: https://kingscook.com/moist-pumpkin-bread-recipe-easy-tender-loaf/